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Close up shot of bubbly macerated strawberries and melted cream cheese pockets in a Keto Strawberry Cream Cheese Cobbler.

Keto Strawberry Cream Cheese Cobbler: The Ultimate Low Carb Dessert

A stunning Keto Strawberry Cream Cheese Cobbler featuring bubbly macerated strawberries, a thick red glaze, and golden-brown almond flour dollops with melted cream cheese pockets. A perfect low-carb, high-flavor dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) Fresh Strawberries hulled and sliced
  • 1/4 cup (50g) Allulose or Erythritol granulated
  • 1/2 tsp Xanthan Gum for thickening
  • 2 cups (224g) Almond Flour superfine blanched
  • 2 tbsp (15g) Coconut Flour
  • 1/2 cup (100g) Allulose or Erythritol granulated
  • 1/2 cup (113g) Unsalted Butter melted
  • 1 tsp Baking Powder
  • 4 oz (115g) Cream Cheese cubed

Equipment

  • 1 White Ceramic Baking Dish 9x9 or 7x11 inch
  • 2 Mixing bowls

Method
 

Prepare Fruit
  1. Toss strawberries with sweetener and xanthan gum in a bowl. Let sit for 10 minutes until syrupy.
Make Batter
  1. Whisk dry topping ingredients together, then stir in melted butter until a thick, irregular batter forms.
Assemble & Bake
  1. Spread strawberries in a white ceramic dish. Drop dollops of batter on top, followed by cream cheese cubes.
  2. Bake at 375°F (190°C) for 30-35 minutes until the strawberries are bubbly and the top is golden-brown.

Notes

Use Allulose for the glossiest syrup results.
Don't skip the xanthan gum or the filling will be watery.